Friday, July 20, 2012

Watermelon Lime Sorbet

The heat of summer has even the most dedicated cook swearing off the kitchen.  If it can't be prepared without turning on the oven or stove, it's quite possibly not worth eating (at least at the moment).  So what's a blogger to do when she wants to create a post to share but doesn't want to start a battle between the oven and the air-conditioner?  Make a frozen treat!  Even if it does require a little stove top cooking, these fruity, sweet treat is totally worth making.  And possibly worth a little brain freeze to enjoy.  The lime flavor gently cuts the sweetness of the watermelon, but still lets the fruity flavor shine through.  And a frosty dessert is always a win in the July heat.

I got into the habit of picking up a watermelon whenever they were on sale this summer.  I'm so glad I did because they've been exceptionally sweet.  While I haven't grown tired of munching on chunks of fruit, when this recipe came into my Pinterest arena, I knew I'd be making it right away.  Shaina from Food for My Family did an adorable thing by scooping out the pulp of the watermelon and freezing the sorbet in the rind so that she could create sorbet slices.  While cute, it looked like a lot of work for just us to enjoy at home.  Although I may try it for a party in the future.  Shaina's recipe is great and  I did adjust the sugar a touch since the watermelon was plenty sweet, but otherwise it's straightforward.  It you're looking to cool off, look no further than this tasty, fruity sorbet.

Watermelon Lime Sorbet


1 cup water
1/2 to 1 cup sugar (I used 3/4 cup)
8 cups cubed watermelon
1/3 cup lime juice (about 2 limes)

In a small saucepan, add water and sugar and bring to a boil over medium heat.  Reduce to a simmer and stir occasionally until sugar is dissolved and mixture thickens to a syrup.  Set aside and let cool.

Meanwhile, prepare the watermelon into chunks.

Add syrup, watermelon and lime juice to a blender and blend until smooth.

Churn in an ice cream maker per instructions (Note: For the KitchenAid attachment, it was about 20 minutes.)

Transfer to airtight container and serve soft or freeze until ready to serve.   (Note: When ready to serve from the freezer, allow to sit out a bit to soften before scooping.  Do NOT put your scoop in hot water first unless you dry it thoroughly.  If the scoop is wet, it will create small ice crystals in the sorbet and interrupt the texture of the sorbet.)

Makes about 1 quart.

Happy Baking,
The Cookie Princess

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  1. This looks so good! I printed the recipe and it will definitely be my next batch of sorbet!

  2. Looks so refreshing...especially on a hot day like today! :)